Holiday Cara Cake raw vegan carrot cake recipe without carrots

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Ricotta provides a similar texture with fewer calories.

Shred 2 cups of kabocha squash using a food processor.

Remove the shredded squash and set aside.

In the food processor, add 1.5 cups of dates (room temperature), 1.5 cups of walnuts, 1.25 teaspoons of cinnamon, 0.75 teaspoon of fresh ginger, 1 teaspoon of nutmeg, 0.25 teaspoon of sea salt, and a splash of vanilla extract.

Add the shredded squash back into the food processor with the other ingredients.

Pulse the mixture in 1-second intervals, being careful not to turn it into mush.

Stop to scrape the sides of the food processor or stir by hand in a bowl as needed.

Stir in 0.25 cup of raisins and 0.25 cup of coconut flour using a mash and drag technique to incorporate all ingredients without overprocessing.

For frosting, use coconut yogurt mixed with a little vanilla extract and powdered sweetener (Marcus sweet).

Add the remaining coconut flour to the frosting for body and mix well.

Dollop the frosting onto the cake and decorate as desired, adding a border of candied walnuts.

Place the cake in the freezer for 30 minutes to firm up.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens